These authentic Mexican black beans will transform your taco nights, burrito bowls, and Mexican feasts!
Creamy, rich, and infused with smoky flavors, these beans are miles beyond anything you’ll find in a can.
The slow-simmered flavors and perfect texture make these beans a standout side dish that might just steal the spotlight from your main course!
What you will love about these Mexican black beans
When I think of truly great Mexican beans, I think of that perfect balance of creamy and whole beans, with a rich, savory broth that’s packed with subtle spices and aromatics.
Well, this recipe delivers exactly that! All you need is a good pot, some basic ingredients, and a little patience to create these restaurant-quality beans at home.
You are going to LOVE how versatile these beans are. They work beautifully as a side dish, can be mashed for the perfect taco filling, or even served as a simple yet satisfying main course with some rice and toppings.
The flavors develop as they sit, making them even better the next day.
All I know is, once you take your first spoonful of these deeply flavored, perfectly cooked beans, you’ll never go back to canned beans again!
This recipe will inevitably become your new standard for Mexican beans, and you’ll find yourself making a batch every weekend to enjoy throughout the week.
Ingredients for Mexican Black Beans
Dried Black Beans: For this recipe, you’ll want to use dried black beans rather than canned. The texture and flavor are superior, and you’ll be able to control the cooking process for perfect results. In this recipe, you’ll learn how to properly prepare dried beans for the best flavor and texture.
Aromatics: Onion, garlic, and jalapeño form the flavor base for these beans. I like to keep the onion in larger pieces and the garlic roughly chopped so they impart flavor during cooking but can be easily found and removed if desired before serving.
Herbs and Spices: The classic Mexican flavor profile includes dried oregano (preferably Mexican oregano if you can find it), cumin, bay leaves, and fresh cilantro. These herbs and spices complement the earthiness of the black beans without overwhelming them.
Broth: While you can use water to cook the beans, using chicken or vegetable broth adds another layer of flavor. If using store-bought broth, opt for low-sodium so you can control the salt level.
Flavor Boosters: A few unconventional but traditional ingredients take these beans to the next level: a splash of apple cider vinegar adds brightness, a small piece of orange peel contributes subtle citrus notes, and epazote (if you can find it) adds an authentic, unique herbal note.
Garnishes: The perfect bowl of black beans deserves the right garnishes. I suggest fresh cilantro, crumbled cotija cheese, a squeeze of lime juice, and a dollop of Mexican crema or sour cream.
Optional Ingredients
Bacon or Salt Pork: For a non-vegetarian version with even more depth of flavor, sauté a few ounces of diced bacon or salt pork before adding the aromatics.
Chipotle Peppers: For a smoky, spicy kick, add a chopped chipotle pepper in adobo sauce to the beans during cooking.
Tomatoes: Some regional variations include diced tomatoes added in the last 30 minutes of cooking for acidity and sweetness.
Avocado: A few slices of ripe avocado on top of your finished beans adds creaminess and healthy fats.
How to make perfect Mexican Black Beans
Step 1- Begin by sorting through your dried beans to remove any stones or debris. Rinse them thoroughly under cold water until the water runs clear.
Step 2- Place the beans in a large bowl and cover with water by at least 2 inches. Soak overnight or for at least 8 hours. For a quicker method, place the beans in a pot, cover with water, bring to a boil for 2 minutes, then remove from heat and let sit, covered, for 1 hour (this is called the quick-soak method).
Step 3- Drain and rinse the soaked beans.
Step 4- Heat oil in a large, heavy-bottomed pot over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and jalapeño and cook for another minute until fragrant.
Step 5- Add the drained beans to the pot along with the broth or water, dried oregano, cumin, bay leaves, and a small piece of orange peel if using. Do not add salt at this stage, as it can make the beans tough.
Step 6- Bring the pot to a boil, then reduce heat to a low simmer. Cover partially with a lid, allowing some steam to escape. Simmer gently for 1.5 to 2 hours, or until the beans are tender but not falling apart. The cooking time can vary depending on the age of your beans.
Step 7- Once the beans are tender, add salt to taste, a splash of apple cider vinegar, and fresh cilantro. Continue to simmer uncovered for another 15-20 minutes to allow the flavors to meld and the liquid to reduce slightly.
Step 8- For a thicker consistency, mash some of the beans against the side of the pot with a wooden spoon. This releases starch and creates a creamier texture.
Step 9- Remove the bay leaves and orange peel before serving. Adjust seasoning with more salt if needed.
Step 10- Serve hot, garnished with fresh cilantro, crumbled cotija cheese, a squeeze of lime, and a dollop of Mexican crema or sour cream.
Alternative Methods
If you’re short on time, you can use a pressure cooker or Instant Pot to cook these beans much faster. After sautéing the aromatics, add the soaked beans and all other ingredients, and cook on high pressure for 8-10 minutes with a natural pressure release.
For a completely different texture, you can mash all the beans after cooking to create refried black beans, which are excellent as a dip or spread for tostadas.
Tips
Tips for perfect beans every time
Fresh dried beans- Believe it or not, dried beans can get too old. Try to use beans that haven’t been sitting in your pantry for years, as older beans take longer to cook and may never achieve the desired creamy texture.
Don’t rush- The slow cooking process is essential for developing flavor and achieving the perfect texture. Resist the urge to crank up the heat to speed things along.
Gentle simmer- Keep the beans at a gentle simmer rather than a rolling boil. Vigorous boiling can cause the beans to split and fall apart.
Add salt at the right time- Adding salt too early can prevent beans from softening properly. Wait until they’re tender before seasoning.
Keep them covered- Make sure the beans stay submerged in liquid throughout cooking. Add more broth or water if needed.
Substitutions
Bean varieties- While black beans are traditional, this method works beautifully with pinto beans, navy beans, or any other variety you prefer.
Vegetarian option- Simply use vegetable broth instead of chicken broth and omit any meat products for a delicious vegetarian version.
Spice alternatives- If you can’t find Mexican oregano, regular oregano will work. If epazote isn’t available (and it often isn’t outside of Mexico), a small amount of fresh thyme makes a reasonable substitute.
What to serve with Mexican Black Beans
Mexican Rice- The classic companion to these beans is fluffy Mexican red rice, creating the perfect side dish duo for any main course.
Grilled Meats- These beans pair beautifully with simple grilled chicken, steak, or pork seasoned with lime and Mexican spices.
Corn Tortillas- Warm corn tortillas are perfect for scooping up these flavorful beans.
Storage, Freezing and Reheating
Storage instructions: Store cooled beans in their cooking liquid in an airtight container in the refrigerator for up to 5 days. The flavor actually improves after a day or two!
Reheating: Reheat the beans gently on the stovetop with a splash of water or broth if they’ve thickened too much during storage.
Freezing: These beans freeze exceptionally well for up to 3 months. Portion them into freezer-safe containers with some of the cooking liquid, leaving room for expansion. Thaw overnight in the refrigerator before reheating.
FAQ’s
Why are my beans still hard after hours of cooking?
Several factors can cause beans to remain tough: they might be too old, the water might be hard (containing too many minerals), or you might have added salt or acidic ingredients too early. Always use fresh dried beans, consider using filtered water if you have hard water, and add acidic ingredients and salt only after the beans have softened.
Do I really need to soak the beans?
While you can cook unsoaked beans, soaking significantly reduces cooking time and helps the beans cook more evenly. It also makes them more digestible for many people. The quick-soak method is a good compromise if you forgot to soak them overnight.
Can I double this recipe?
Absolutely! This recipe doubles well, just make sure your pot is large enough. The cooking time remains approximately the same.
How can I make these beans less gassy?
Soaking the beans and discarding the soaking water helps remove some of the indigestible sugars that cause gas. Adding epazote, if you can find it, is traditionally believed to make beans more digestible. Also, eating beans regularly helps your digestive system adapt over time.
Mexican Black Beans
Ingredients
- 1 pound 2 cups dried black beans
- 2 tablespoons olive oil or lard
- 1 large white onion quartered
- 4 cloves garlic roughly chopped
- 1 jalapeño seeded and diced (optional)
- 6 cups chicken or vegetable broth or water
- 2 bay leaves
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1 small piece of orange peel about 1 inch, optional
- 1 sprig fresh epazote if available
- 1 tablespoon apple cider vinegar
- 2 teaspoons salt or to taste
- 1/4 cup fresh cilantro chopped
For garnish:
- Additional fresh cilantro
- Crumbled cotija cheese
- Lime wedges
- Mexican crema or sour cream
- Diced avocado optional
Instructions
- Sort through the dried beans, removing any stones or debris. Rinse thoroughly until the water runs clear.
- Place beans in a large bowl and cover with water by at least 2 inches. Soak overnight or for at least 8 hours. Alternatively, use the quick-soak method: bring beans and water to a boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour.
- Drain and rinse the soaked beans.
- Heat oil or lard in a large, heavy-bottomed pot over medium heat. Add the quartered onion and sauté for about 5 minutes until softened.
- Add the garlic and jalapeño (if using) and cook for another minute until fragrant.
- Add the drained beans, broth or water, bay leaves, oregano, cumin, and orange peel (if using). Do not add salt yet.
- Bring to a boil, then reduce heat to maintain a gentle simmer. Partially cover the pot and simmer for 1.5 to 2 hours, or until beans are tender but still hold their shape. Check occasionally and add more liquid if needed.
- Once beans are tender, add salt, apple cider vinegar, and chopped cilantro. Continue to simmer uncovered for 15-20 minutes to allow the flavors to meld and the liquid to reduce slightly.
- For a creamier texture, mash some of the beans against the side of the pot with a wooden spoon.
- Remove bay leaves and orange peel before serving. Adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro, crumbled cotija cheese, a squeeze of lime, and a dollop of crema or sour cream.